Chicken Cacciatore for Pressure Canning

My chicken cacciatore is an excellent meal starter! There is soooo much flavor packed into this dish! Serve it over pasta, rice, squash, griller zucchini or yellow squash, bread or my favorite, creamy polenta with parmesan! This is a great “Go To” in your cupboard when you are in a hurry to get dinner on the table. If you don’t can, this also freezes very well.

Chicken Cacciatore for Pressure Canning

3 from 72 votes
Recipe by Jeni Gough Course: MainCuisine: Italian
Yields

7

Quarts
Prep time

1

hour 
Processing time

1

hour 

30

minutes

This will also yield 14 pints

Ingredients

  • 7 lbs. 7 Chicken thigh or breast meat, cubed

  • 2 2 Large onions, diced

  • 1 1 Red bell pepper, diced

  • 1 1 Yellow bell pepper, diced

  • 1 lb. 1 White mushrooms, quartered

  • 14 cloves 14 Garlic, minced

  • 3 3 Carrots, diced small

  • 5 sprigs 5 Fresh thyme

  • 3 sprigs 3 Fresh oregano

  • 2 12 oz cans 2 Crushed tomatoes

  • 2 6 oz cans 2 Tomato paste

  • 4 cups 4 Chicken broth

  • 1 1/2 cups 1 1/2 Dry red wine such as a cabernet sauvignon

  • 1 tbp 1 Kosher salt

  • 1 tbsp 1 Onion powder

  • 1 1/2 tsp 1 1/2 Garlic powder

  • 1 tsp 1 Fresh ground black pepper

  • 2 tsp 2 Red pepper flakes * optional

  • 1 tbsp 1 Olive oil

Directions

  • Inspect jars for cracks and chips. Wash jars, lids and rings in hot, soapy water. Prepare pressure canner per canner instructions, filling with water. Bring canner to a low simmer.
  • In a large pot, add 1 tablespoon oil and cook onions, mushrooms, carrots, garlic, bell peppers, thyme and oregano until they star to get soft, about 7 minutes. Stir in tomatoes, tomato paste, wine and spices. Bring to a boil, cover, turn down heat and simmer 15 minutes.
  • Meanwhile, fill jars halfway with diced chicken. Ladle hot sauce over chicken to 1 inch headspace, de-bubble, add more sauce as needed to fill back up to 1 inch headspace. Wipe rims, place lids and rings fingertip tight. Place jars in simmering pressure canner.
  • Process quarts for 90 minutes and pints for 75 minutes.

Recipe Video

Notes

  • Bone-in chicken legs or thighs can be used, also pork, beef or rabbit.

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